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  SAUCE MAGAZINE
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Dec 19, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Make This: Truffle Mushroom Mac-N-Cheese

March 5th 11:03am, 2013



In decades past, uncoated cast iron stayed in the kitchen while its prettier, enameled cousin got to take the esteemed trip out to the dining room. But chef Justin Haifley likes the rustic look of the skillets on his tables at The Tavern Kitchen and Bar, where cozy, comfort food is given a contemporary bent. In fact, individually sized cast-iron dishes replace shiny white plates for all of the side dishes and most of the desserts at the Valley Park restaurant. Like Haifley’s truffle mushroom mac-n-cheese – a rich combination of a basic roux to which Haifley stirs in half-and-half and a little Parmesan, followed by cremini mushrooms, sharp green onions, a little fresh thyme and a glug of Madeira wine. This ultimate carb indulgence gets capped with an ode to the decadent: deeply earthy, garlicky truffle oil.

Click here to read the rest of March’s feature “The Iron Lady: When it comes to kitchen affairs, this grande dame rules.”

Get the recipe for Haifley’s Truffle Mushroom Mac-N-Cheese here.

— photo by Carmen Troesser

By Kellie Hynes

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